On Friday I shared my Cannelés de Bordeaux for our French Winophiles blogging group. You can read my post - Definitively Bordeaux: Cannelés + Crémant without the Champagne Price Tag . Then, yesterday, I hopped on the Twitter chat for the group and Jeff, from Food Wine Click! , asked if anyone knew the history of Cannelés. I didn't. One of the many reasons I love being part of different blogging groups is what I learn about food and wine. In this case, Jeff, being one of the coordinators of the French wine group and a well-traveled Francophile, taught us all about these little pastries. He posted a little Cannelés quiz... "Cam, what is the ratio of egg yolks to whites in your recipe? What does the shape of the cannelés remind you? What is a traditional agent for fining wines in barrel?" I failed miserably, by the way. "Two egg yolks and two eggs. So four yolks and two white. 2:1 ratio. A hat?!? And I have no idea." Thankfully Robin o...